Lemon Maple Zucchini Bread Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease 9" x 5" loaf pan and set aside.
• Beat the eggs with an electric mixer for 2 minutes.
• Gradually add the maple syrup, oil, vanilla, and lemon zest.
• Stir in the zucchini.
• Combine the unbleached and wheat flours, baking powder, and salt in a large bowl.
• Make a well in the center, then stir in the zucchini mixture.
• Blend just until smooth, then turn into the prepared pan.
• Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.
• Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
• Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Steps:

• In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans
• Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
• In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Steps:

• In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.